People’s Kitchen serves up a delicious, fresh take on a deli classic

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Lizy Ferguson

I’m generally not a breakfast person. I eat a hard-boiled egg most mornings to better metabolize my supplements and caffeine, and then I tend not to think about food for many hours. Some days, however, I wake up with a raging hunger that needs to be sated, preferably in extremely tasty ways. But where to go?

Being an unconventional breakfast person, I’m always drawn to places with unconventional options. A quick Google search revealed that quirky East Side favorite The People’s Kitchen now offers breakfast Wednesday through Friday (9am-3pm). I had acted under the misunderstanding that they only served brunch on Saturday and Sunday. So, naturally, I was compelled to deepen my understanding of the situation.

People’s Kitchen has a particularly charming dining room and offers a variety of classic and comfort food with a twist. Breakfast options range from the tried-and-true trinity of eggs, meat, and potatoes to cheesy penne and spicy sausage pasta. The smoked salmon pie made my choice easier, with its mentions of cream cheese and “everything” dressing alluding to one of my all-time favorite dishes: a lox bagel.

The dish is best described as a deconstructed take on the aforementioned New York deli classic. A generous portion of tender, subtly smoked salmon rests on a perfect circle of herbed cream cheese and crushed pine nuts. Below, you’ll find spring greens, pickled red onions, and a vinaigrette made with garlic, onion, poppy seed, and sesame seeds. He has got everything. Toasted pieces of sourdough are served on the side to build your own little canapes – the task I was born to do.

The menu description mentioned peppadews (small pickled peppers), which I was sad to see missing from my plate, but the trendy pickled red onions for good reason saved the day, adding a nice zing to every bite. The greens were fresh (which should be a given but sadly not always) and provided a light and bright counterpart to the rich salmon and cheese.

Not pictured is the side of Crispy Yukons, which I couldn’t resist adding because potatoes are my favorite element on the periodic table for breakfast. These were wonderful. Whole Yukon Gold potatoes coated in salt crystals. Their creamy interior bursts through the really crispy cracks created during the grinding and frying process. I ate them with my hands, dipping them in ketchup.

Because I had already had my coffee at home, I enjoyed a cup of freshly brewed Craft & Mason decaf with my meal and thought, in a “sliding door” or butterfly effect. way, how different life can be as a breakfast eater. I took a nap about an hour later.

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